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You may use one pound of dry beans or 48 oz. of pre-cooked beans.
If using dry beans, rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight.
Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two ribs celery, and one medium onion. Carrot and celery are options but recommended.
Add the beans, carrots, celery, and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups of water.
Cook on low for 8 hours total if precooked beans and 10 hours for dry beans. Two hours before the end of cooking, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste.
Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.